Hákarl (Fermented Greenland Shark)

Fresh Greenland shark meat is naturally toxic — it carries high concentrations of urea and trimethylamine oxide that make it unsafe to eat unprocessed. Icelanders turned that problem into a delicacy centuries ago: the shark is gutted, pressed and fermented in shallow pits or containers for six to twelve weeks to break down the toxins, then cut into strips and hung to dry in open-air sheds for a further several months. What's left is hákarl — ammonia-scented, chewy, and an essential taste of Icelandic food culture. Because fermenting raw shark meat safely requires precise timing and conditions to neutralise its toxicity, this is not a dish to attempt at home; hákarl should always come from a licensed Icelandic producer.

Ingredients

• 200g store-bought hákarl (cubed, from a reputable Icelandic producer)
• Rúgbrauð (dark rye bread), to serve alongside
• Brennivín (Icelandic schnapps), chilled, for the traditional chaser

Preparation

• Traditional production (for reference, not to replicate at home): the shark is gutted and pressed under stones for 6–12 weeks to drain fluids and break down the naturally occurring toxins, then cut into strips and hung to dry in a ventilated shed for a further 4–5 months.
• Remove the hákarl from its packaging shortly before serving — the strong ammonia smell is completely normal and dissipates once cut.
• Cut into small bite-sized cubes and spear each with a toothpick.
• Serve at room temperature, either on its own or on a small piece of rúgbrauð.
• Follow local custom: eat one cube, then immediately chase it with a small cold shot of brennivín.

Chef's tips

• Never attempt to ferment fresh shark meat at home — improperly processed Greenland shark remains toxic and can cause serious illness. Always buy hákarl ready-made from a licensed Icelandic producer.
• First-timers do best with a very small piece and the brennivín chaser ready before tasting.
• It keeps well refrigerated in a sealed container for a week or more; the smell is far stronger than the actual taste.

Want to taste it the local way?

If you'd rather taste dishes like this the way locals do — perfectly prepared and explained on the spot instead of at your own stove — NordExplore runs small-group food tours around Reykjavík, including the Reykjavík All In One Food Tour – Eat, Drink & Explore with Locals, where hangikjöt, hákarl, and other þorramatur specialties are tasted alongside a local guide who can walk you through them.